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Black Forest Cake (Schwarzwälder Kirschtorte) Recipe

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3.9 from 10 reviews

Classic German Black Forest Cake (Schwarzwälder Kirschtorte) featuring layers of moist chocolate sponge cake, soaked in cherry syrup and kirsch, filled and frosted with whipped cream and sour cherries, then decorated with rich chocolate curls and maraschino cherries. This indulgent dessert combines fluffy cake, tart cherry flavors, and creamy textures for a timeless treat.

Ingredients

Chocolate Sponge Cake

  • 6 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cup caster sugar (superfine sugar)
  • 1/2 cup Dutch processed cocoa powder (or unsweetened regular cocoa powder)
  • 2/3 cup plain flour (all-purpose flour)
  • 150g (10.5 tbsp) unsalted butter, melted and cooled

Cherry Syrup and Filling

  • 670g (23.5 oz) pitted morello cherries in syrup (sour cherries, drained, reserve juice)
  • 1/3 cup kirsch or cherry liqueur (optional – can substitute with more reserved cherry juice)
  • 1/2 cup caster sugar (superfine sugar)
  • 4 tsp cornflour (cornstarch)

Whipped Cream & Decoration

  • 4 cups (1 litre) thickened/heavy cream
  • 2 tsp vanilla extract
  • 1/3 cup soft icing sugar (powdered sugar, not pure icing sugar if in Australia)
  • 100g (3.5 oz) dark chocolate (bittersweet)
  • 12 maraschino or fresh cherries (for decorating)

Instructions

  1. Chocolate Sponge Cake Preparation: Preheat the oven to 180°C (350°F) or 160°C for fan ovens. Grease three 20cm (8") cake pans with butter and line the bases with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: Sift cocoa powder and flour together into a bowl and set aside.
  3. Beat Eggs and Sugar: Using a stand mixer with a whisk or hand beater, beat eggs on medium speed for 30 seconds. Gradually add caster sugar over 45 seconds while continuing to beat, then add vanilla extract.
  4. Whip Until Fluffy: Continue beating for 7 more minutes on high speed until the mixture triples in volume and turns pale, which is essential for the cake's rise without baking powder.
  5. Fold in Dry Ingredients: Gently fold the sifted cocoa-flour mixture into the egg batter using a spatula. Mix just until combined with a few flour streaks okay to maintain airiness.
  6. Incorporate Butter: Fold the melted, cooled butter carefully into the batter until just combined, taking care not to deflate the mixture.
  7. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake on the middle shelf for 25 minutes, or until the cakes are springy and a skewer inserted comes out clean.
  8. Cool the Cakes: Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
  9. Prepare Cherry Syrup: Drain cherries, reserving the syrup. Mix 1/4 cup reserved syrup with cornflour to create a slurry.
  10. Cook Cherry Syrup: Heat a medium pot over medium-low heat. Add 1/2 cup caster sugar and 1/3 cup reserved cherry juice. Stir until sugar dissolves, then add cornflour slurry. Simmer for 1 minute until syrup thickens. Remove from heat and stir in kirsch or additional cherry juice. Pour syrup over cherries and cool completely.
  11. Make Chocolate Curls: Melt dark chocolate gently in the microwave in 20-second bursts, stirring between each. Spread melted chocolate thinly on the back of a baking pan and refrigerate for 3 to 4 minutes until just set.
  12. Shape Curls: Using a sharp edge at 45°, scrape along the chocolate to form curls. If curls break, make shavings instead. Refrigerate curls until use.
  13. Whip Cream: Just before assembling, whip heavy cream with icing sugar and vanilla extract until stiff peaks form (about 5 minutes on high speed). Keep refrigerated.
  14. Assemble Cake - First Layer: Place one cake layer upside down on a serving plate. Brush evenly with 1/4 cup cherry syrup.
  15. Layer Cream and Cherries: Spread 1 cup whipped cream evenly over the cake layer leaving a 1cm border. Using a slotted spoon, spread half of the cherries over the cream without drying them to keep juiciness.
  16. Repeat: Add second cake layer upside down, brush with 1/4 cup syrup, spread 1 cup cream and remaining cherries. Top with final cake layer.
  17. Final Whipped Cream Coating: Use remaining whipped cream (about 1 1/2 cups) to cover sides and top. Pipe decorative dollops around the top edge using a star tip, placing a maraschino cherry atop each dollop.
  18. Decorate: Arrange chocolate curls in a mound at the center of the cake and press smaller chocolate shavings around the base sides using cold hands.
  19. Chill and Serve: Refrigerate cake for at least 4 hours or overnight to allow flavors to meld and syrup to soak. Remove from fridge 30 minutes before serving for best texture.

Notes

  • The cake rise is achieved by whipping eggs and sugar to incorporate air instead of using baking powder.
  • If kirsch is unavailable or not desired, substitute with additional reserved cherry juice.
  • Morello cherries are traditional but any sour cherries will work.
  • Use room temperature eggs to ensure proper whipping volume.
  • The whipped cream should be whipped to stiff peaks for stable layering and decoration.
  • Melting chocolate carefully avoids burning and helps create smooth curls.
  • If chocolate curls break or are too soft, use shavings instead — they still add beautiful texture.
  • Allowing the cake to rest in the fridge enhances flavor absorption and moistness.
  • To prevent the cream from melting quickly after removing from fridge, serve promptly, especially in warm environments.

Find it online: https://dishcooks.com/black-forest-cake-schwarzwalder-kirschtorte-recipe/